By Caroline Olivo
Spaghetti with tomato cream sauce
6 steps
Prep:10minCook:20min
Updated at: Thu, 17 Aug 2023 08:46:24 GMT
Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
56
High
Nutrition per serving
Calories647.8 kcal (32%)
Total Fat16 g (23%)
Carbs105.7 g (41%)
Sugars15.7 g (17%)
Protein22.4 g (45%)
Sodium653.4 mg (33%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundspaghetti
2 tablespoonsunsalted butter
3cloves garlic
minced
1onion
diced
1 x 28 ouncecan crushed tomatoes
1 teaspoondried basil
½ teaspoondried oregano
½ teaspoondried parsley
½ teaspooncrushed red pepper flakes
optional
kosher salt
to taste
freshly ground black pepper
to taste
1 teaspoonbalsamic vinegar
¾ cupmilk
¼ cupheavy cream
¼ cupparmesan cheese
freshly grated
2 tablespoonsfresh parsley leaves
chopped
Instructions
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Step 3
Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
Step 4
Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes. Stir in balsamic vinegar.
Step 5
Stir in milk and heavy cream until well combined and heated through, about 2 minutes.
Step 6
Serve immediately, garnished with Parmesan and parsley, if desired.
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